We have put together Instant Pot recipes for our readers in the past and they have been a big hit, so we have decided to continue to provide you with more Instant Pot recipes. This time for the Instant Pot beginners. Instant Pots are very easy to use and often take very little prep work. Another bonus is that they tend to make at least 4 servings, which could be stored as leftovers for the week. While most Instant Pot recipes are simple, there are some that are more advanced. We have put together 5 Instant Pot recipes we feel are great for beginners.
- 3 tablespoons of vegetable or olive oil
- Seasoning of choice (We like Tony Chachere’s and Nature’s Seasons Seasoning Blend)
- Optional – 1 cup of pre-diced seasoning blend (onions and bell peppers)
- 2 lb. of ground turkey, beef, or frozen pre-cooked meatballs
- 1 – 24 oz. jar of your favorite spaghetti sauce (we like Ragu Roasted Garlic)
- 1 ¼ – 24 oz. jar of water (after you have emptied spaghetti sauce jar, fill it with water)
- ¾ box – 16 oz spaghetti noodles
- 1 packet (tub) Knorr Chicken Stock
- First, put Instant Pot on sauté mode (high) and add 3 tablespoons of vegetable or olive oil.
- Next, add ground turkey or beef, seasoning of choice, and seasoning blend (optional). Saute until there is no pink left in the meat. If you are using the pre-cooked bag of meatballs you can skip this step and add them in with your spaghetti sauce on step #3.
- Then add Knorr chicken stock, spaghetti sauce, and water. Stir all together well.
- Break your spaghetti noodles into three sections and crisscross them on top of the meat. Pat noodles down with a spatula so that they are all submerged in liquid. Do not stir. **Please note – If you place noodles on top of meat just as they come out of the package and not in a messy crisscross fashion they will get stuck together and will not cook correctly.
- Next, close the lid and turn the steam release valve to the “sealing” position.
- Then press the “Pressure Cook” button. Next, press the “Pressure Level” button until you have selected “High Pressure”. **Please note- If your Instant Pot is still on saute mode you will need to press “Cancel” then “Pressure Cook”.
- Turn the timer on for 10 minutes. Once pressure builds up, the timer will start counting down. (Meanwhile, you can place some garlic bread in the oven to start warming up.)
- After the timer has completed turn the steam release valve to “Venting” for a quick release of steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.
- Finally, after steam has all released stir and serve. **Please Note – The longer you let it stand the thicker your sauce will get.
Here at The Peculiar Green Rose, I am always looking for ways to make things quicker, simpler, and more efficient. After the success of this instant pot spaghetti meal and the quick clean up with only one pot, I know I will never cook spaghetti on the stove again!
I hope you have as much success with your first Instant Pot Spaghetti as we did!
- 1 lb. Ground Turkey
- 1 packet dry taco soup mix (We use Fiesta Soup Trio)
- 1 can stewed tomatoes
- ¼ bag 12oz frozen corn
- 1 tub Knorr Chicken Stock Tub
- 6 cups of water
- Seasoning of Choice
- First, turn Instant Pot on “Sauté” and high.
- Next, brown your ground turkey completely until there is no pink left. Use your seasoning of choice while browning turkey.
- Then stir together all remaining ingredients and ground turkey in the instant pot.
- Close the lid and seal the quick-release valve.
- Next, press the “Pressure Cook” button. Then, press the “Pressure Level” button until you have selected “High Pressure”. Set the timer for 6 minutes. Once the pressure builds up the timer will start counting down.
- After the timer has completed turn the steam release valve to “Venting” for a quick release of steam. **Warning – the steam is very hot, use a towel to turn the release valve so it does not burn you.
- Stir and Serve!
This Instant Pot Taco Soup is quick, easy, and delicious. You can add or substitute other veggies like beans or diced tomatoes instead of stewed. Tortilla strips, cheese or even sour cream would be good to garnish on top also!
- 1 1/2 tablespoons canola or vegetable oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 cup low-sodium chicken broth, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (16-ounce) jar salsa
- 1 cup long-grain white rice
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup coarsely chopped fresh cilantro
Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
Season the chicken all over with the salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice over the top. Pour the remaining 3/4 cup broth over the rice, but do not stir. Using the manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10-minute countdown. When the cooking time is complete, do a quick release of the pressure.
Gently stir everything together. Divide between bowls and top with the cheese and cilantro.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- 1.5 lbs boneless, skinless chicken thighs
- 2 oz fajita seasoning (2 packets)
- 10.5 oz condensed chicken broth
- 2 cups water
- 2 cups long grain rice
- 10.5 oz condensed cream of chicken soup
- 1 cup red peppers, diced
- 1 cup green peppers, diced
- 1 cup yellow onion, diced
- 3 cups shredded mozzarella and cheddar
- Slice chicken thighs into strips.
- Set Instant Pot to Sauté Less 7 minutes.
- Add a dab of butter or margarine to the pot.
- Add the strips of chicken to the pot and spread them out.
- After a couple minutes, add the fajita seasoning to the pot.
- Stir until the chicken is well coated in the seasoning.
- Leave the chicken to cook, stirring occasionally until the Instant Pot turns off.
- The chicken will still be partially pink.
- Add the condensed chicken broth to the pot and stir, gently scraping any stuck fajita seasoning off the bottom of the pot.
- Add the water and the long grain rice.
- Gently push the rice down until it is submerged in the liquid.
- Add the condensed cream of chicken soup, diced red peppers, diced green peppers and diced onions.
- Do not stir!
- Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 8 minutes.
- Once the Instant Pot is done cooking, leave it to do a natural release for 3 minutes.
- After 3 minutes, turn the steam release handle to the venting position and finish with a quick release.
- Remove the lid and stir all the ingredients together.
- Add the shredded mozzarella and cheddar to the pot.
- Stir until the cheese is melted.
- Serve immediately.
- 2 lbs. Diced Chicken Breast or Thighs
- 8 oz. Linguine Noodles 16 oz. would be ok too
- 1/2 Tbsp. Minced Garlic
- 1 Tbsp. Soy Sauce
- 8 oz. Hoisin Sauce
- 1 Cup Matchstick Carrots
- 4 Cups Chicken Broth
- 12 oz. Bag Frozen Broccoli
- 1 tbsp. Tony Chachere’s
First, place your chicken broth, soy sauce, hoisin sauce, minced garlic, and 1 tbsp. Tony Chachere’s in your Instant Pot and give it a stir. Please Note – I also let my frozen broccoli and matchstick carrots defrost sitting on a plate on my kitchen counter while the rest of the meal is pressure cooking in my Instant Pot. Then when you toss them in as the last step it does not take as long for them to heat up.
Next add your diced chicken.
Then break you Linguine noodles into sections of three. Toss them on top of the chicken in a messy fashion. If you put them in just as they come out of the box (lying next to each other) they will get stuck together.
Then close the lid and turn the steam release valve to the “sealing” position.
Next, press the pressure cook button. Then press pressure level button until high pressure is selected. Set the timer for 5 minutes.
After the timer has completed turn the steam release valve to “venting” for a quick release of steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.
Open the lid and toss in your carrots and broccoli. Stir it together and close the lid for a few more minutes to let the heat, warm up your broccoli and carrots. Your meal is ready serve after this!
We hope you found these Instant Pot recipes helpful! If you are looking for more great Instant Pot recipes here are a couple more articles with recipes
As always, if you have any recipes you would like to share, or even tips for using the Instant Pot, please comment them below!